wine aroma


Proof from Reims that Champagne bubbles carry aromas! PDF Print E-mail

Simultaneous monitoring of gaseous CO(2) and ethanol above champagne glasses via micro-gas chromatography (μGC).

J. Agric. Food Chem., 2011, 59 (13), pp 7317–7323


In champagne tasting, gaseous CO(2) and volatile organic compounds progressively invade the headspace above glasses, thus progressively modifying the chemical space perceived by the consumer. In this study, a novel, rapid, and nonintrusive method aimed to simultaneously determine the content in gaseous CO(2) and ethanol above a glass poured with champagne, using a micro-gas chromatography technique coupled with a thermal conductivity detector, was presented. The simultaneous quantification of CO(2) and ethanol in the headspace of a champagne glass was monitored, in real tasting conditions, all along the first 15 min following pouring, depending on whether or not the glass shows effervescence. Both CO(2) and ethanol were found to be enhanced by the presence of ascending bubbles, thus confirming the close link between rising bubbles and the release of gaseous CO(2) and volatile organic compounds.

 
Hybrid electronic tongue! PDF Print E-mail

Hybrid electronic tongue based on optical and electrochemical microsensors for quality control of wine.
Gutiérrez M, Llobera A, Vila-Planas J, Capdevila F, Demming S, Büttgenbach S, Mínguez S, Jiménez-Jorquera C.
Instituto de Microelectrónica de Barcelona (IMB-CNM), CSIC. Campus UAB, 08193, Bellaterra, Spain. This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
Abstract
A multiparametric system able to classify red and white wines according to the grape varieties and for analysing some specific parameters is presented. The system, known as hybrid electronic tongue, consists of an array of electrochemical microsensors and a colorimetric optofluidic system. The array of electrochemical sensors is composed of six ISFETs based sensors, a conductivity sensor, a redox potential sensor and two amperometric electrodes, an Au microelectrode and a microelectrode for sensing electrochemical oxygen demand. The optofluidic system is entirely fabricated in polymer technology and comprises a hollow structure, air mirrors, microlenses and self-alignment structures. The data obtained from these sensors has been treated with multivariate advanced tools; Principal Component Analysis (PCA), for the patterning recognition and classification of wine samples, and Partial-Least Squares (PLS) regression, for quantification of several chemical and optical parameters of interest in wine quality. The results have demonstrated the utility of this system for distinguishing the samples according to the grape variety and year vintage and for quantifying several sample parameters of interest in wine quality control.
PMID: 20445923 [PubMed - as supplied by publisher]

 
Human nose superior to "electronic" nose PDF Print E-mail

J Agric Food Chem. 2009 Dec 23;57(24):11543-9.

Evaluation of wine aromatic compounds by a sensory human panel and an electronic nose.

Arroyo T, Lozano J, Cabellos JM, Gil-Diaz M, Santos JP, Horrillo C.

Departamento de Agroalimentacion, IMIDRA, Finca El Encin, 28800 Alcala de Henares, Madrid, Spain. This e-mail address is being protected from spambots. You need JavaScript enabled to view it

A comparative study between the perception and recognition thresholds of volatile components calculated for an electronic nose and a human sensory panel is presented. The electronic nose is home-developed for wine purposes and is based on thin film semiconductor sensors. The human sensory panel is formed by 25 tasters with previous experience in wine tasting. Both systems were trained in parallel to detect 17 volatile compounds involved in aromatic and off-flavor notes (grouped under 9 aromatic descriptors) from the threshold concentrations found in the literature (T) to increasing concentrations (T, 2T, and 4T). The results showed that the perception level of the human nose is superior in relation to the electronic nose, but the electronic nose gave better results in the recognition threshold of the some aroma. According to these results, it can be concluded that the electronic nose could be a useful complementary tool to sensory human panels.

PMID: 19919096 [PubMed - in process]

PMID: 19919096 [PubMed - in process]

 

 


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